Mexican Jumping Beans (south Beach Diet-phase 1 Friendly)

By TheDancingCook on November 10, 2004

88.40%;

26 Reviews

Photo by * Pamela *

Prep Time: 5 mins

Total Time: 20 mins

Servings: 4

Photo by * Pamela *

About This Recipe

"Done in 20 minutes on the stovetop; I like to serve this with my Low Carb Mexi Baked Chicken for a complete and festive low carb dinner. Also a tasty, easy side dish to serve with your tacos, fajitas, etc."

Ingredients

1 small
onion, chopped

1
green pepper, chopped

2 cloves
garlic, minced

1 teaspoon
olive oil

2 (15 ounce) cans
red kidney beans, drained and rinsed

1 cup
water

2 tablespoons chili powder or 2 tablespoons
taco seasoning
( I prefer and use taco seasoning, homemade with no sugar)

low-fat Mexican cheese blend, for topping

Directions

In a medium saucepan, sautee the pepper, onion and garlic in olive oil until crisp-tender.

Add beans, water and seasoning; simmer on low to medium heat until thickened (about 10 minutes).